Possible Advantages and Disadvantages of Bread Staling
Bread staling may cause some undesirable changes in bread such as:
(i) Taste and aroma changed
(ii) Hardness of crumb increased
(iii) Opacity of crumb increased
(iv) Crumbliness of crumb increased
(v) Starch crystallization of crumb increased
Bread staling or called starch retrogradation is a natural occuring process and it is a major problem for bakery unit. Disadvantage of bread staling is that it will become not suitable for human consumption. As starch realign together, water will be release. Flavor and texture of bread will be altered as bread wills turns hard and firm. For commercial aspects, staling of product may greatly effects the reputation, and economically by reducing the profit of the organization.
However, staling process also brings benefits, for instance, the manufacture of bread crumb whereby the crispiness and crunchiness in texture are desired. During baking, water that expelled from the realigned starch will be evaporated and therefore bread crumb will turns crispy. Another example of food that utilizes the starch retrogradation is frying of food.
(i) Taste and aroma changed
(ii) Hardness of crumb increased
(iii) Opacity of crumb increased
(iv) Crumbliness of crumb increased
(v) Starch crystallization of crumb increased
Bread staling or called starch retrogradation is a natural occuring process and it is a major problem for bakery unit. Disadvantage of bread staling is that it will become not suitable for human consumption. As starch realign together, water will be release. Flavor and texture of bread will be altered as bread wills turns hard and firm. For commercial aspects, staling of product may greatly effects the reputation, and economically by reducing the profit of the organization.
However, staling process also brings benefits, for instance, the manufacture of bread crumb whereby the crispiness and crunchiness in texture are desired. During baking, water that expelled from the realigned starch will be evaporated and therefore bread crumb will turns crispy. Another example of food that utilizes the starch retrogradation is frying of food.